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Carving a Baked Ham
How do I carve baked ham off the bone of a bone-in spiral sliced ham?
By far the simplest baked ham to carve is a bone-in sliced ham from pams-hams or other specialty store because you truely don't need to do anything. If you want to help the process along a bit though, see the suggestion for carving glazed baked ham from pams-ham below which involves just cutting along the natural fat lines.Carving baked ham off the bone
If you want to remove the bone entirely from your baked ham before serving, I would recommend just starting with a boneless ham. If that isn't possible, carefully do the following:
- Place the baked ham sideways (face showing) on a plate with meatier side up.
- Cut horizontally across the top of the ham as close to the bone as possible.
- Lift this portion off and place to the side. .
- Place the remaining baked ham face down on a plate. Cut down from the top three times staying as close to the bone as possible. That will result in three new boneless portions to slice.,/li>
- Now slice your four boneless portions. Place boneless portion so slices will be carved against the grain.
To make your life simpler next time, consider ordering a glazed baked ham online which will arrive right at your door ready to thaw and serve as is. (...just a thought!)
Carving glazed baked ham from pams-hams
Cut around the bone and then on each of the fat lines. That is where it would naturally come apart anyway so many people don’t cut in advance at all. As far as cutting the whole in half, you just need a really big knife and then repeat the step above. Or better yet, buy two halves. They can be served as is without doing a darned thing.
Carving smoked turkey breast from pams-hams
There is no bone but there is about one inch of meat that is not sliced at the bottom of each piece that holds the turkey breast together. You can just cut down to the bottom of each slice to loosen them apart. You can serve it without cutting it, it’s just not as attractive. Spiral slicing works by spinning a blade around a stationary core. In the case of the ham, the stationary object is a bone. For the turkey breast, it is done by pretending there is a core with a small tubular (think hot dog) piece of meat within the turkey breast.
